Potato Gratin with Red Pepper Lattice

Ingredients

• 0.5 teaspoon pepper black
• 2 large eggs lightly beaten
• 2  garlic cloves minced
• 1 medium onion peeled cut in half
• 3 ounces parmesan cheese grated
• 3 medium bell peppers red
• 1 tablespoon teaspoon rosemary dried fresh chopped
• 0.8 teaspoon salt 
• 3.3 cups skim milk 
• 3 pounds yukon gold red cut into 1/4-inch slices

Equipment

• bowl
• baking sheet
• oven
• baking pan
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Place onion halves, cut sides up, on baking sheet. Broil 15 minutes or until peppers are blackened.
5. Place peppers in a zip-top plastic bag; seal.
6. Let stand 15 minutes; peel.
7. Cut onion into slivers, and set aside.
8. Preheat oven to 40
9. Cut 4 pepper halves into strips; set aside. Chop remaining pepper halves.
10. Combine chopped peppers, onion, potato, rosemary, salt, and garlic in a bowl; toss well.
11. Arrange potato mixture in a 13 x 9-inch baking dish coated with cooking spray.
12. Combine milk, black pepper, and eggs; stir well.
13. Pour milk mixture over potato mixture.
14. Sprinkle with cheese. Cover and bake at 400 for 1 hour and 15 minutes. Uncover and arrange pepper strips on top in a lattice pattern.
15. Bake an additional 30 minutes.